Just Mill It

The Doctor's Snickerdoodles

By Melanie, Published on September 23rd 2023 | 2 mins, 360 words

I have sensory issues.  Never liked prune fingers from washing dishes, and I don’t like the way certain things coat your teeth - excess sugar included.  My goal here was to create a delicious cookie that has less sugar than most (100% or more sugar than flour!) and yet is delicious and doesn’t spread much if you don’t chill the dough first. 


  •  112g butter (1 stick) 
  • 137g sucanat or coconut sugar 
  • 106g white sugar (I use organic unbleached) 
  • 44g brown sugar 
  • 100g eggs (2 whole), beaten 
  • 10g vanilla extract 
  • 6g sea salt 
  • 6g baking soda 
  • 2g cream of tartar (1 tsp) 
  • Snickerdoodle coating: 1/3 cup sugar and 1.5 - 2 tbsp cinnamon
    Snickerdoodles - slightly chewy with a crunchy outer edge
    Sugar cookies - made the next day by my 5 year old
  1. Mix the butter and sugar with the whisk.  This will take several minutes.  
  2. While that is creaming, mill your flour and mix it with the other dry ingredients.  
  3. Once the butter sugar mixture changes to a lighter color and looks creamy and smooth, slowly add the beaten egg a little at a time. 
  4. Add the extract in the same way.  
  5. Finally, turn off the mixer, add the dry mixture, and mix as little as possible until JUST combined.  
  6. Add any mixins in the same way. 
  7. Use a cookie scoop for equal portions, or a tablespoon.  Drop into a small bowl of Snickerdoodle coating and coat all sides before placing well spaced on a baking sheet
  8. Bake at 350 F for 10-12 minutes.  I pull from the oven when the cookie reaches 200 F with my thermometer.
  9. Let cool on the sheet for a few minutes before using a spatula, and moving to a cooling rack.
  10. Store in an airtight container, using parchment between layers and DO NOT MIX COOKIE TYPES IN THE SAME CONTAINER!

If you save half of the dough from this recipe, wrap it up and chill it in the fridge for at least an hour or overnight, you can make sugar cookies with it!  That post coming soon.